Petit four cookies
Petit four are soft, buttery Lebanese cookies that melt in your mouth. They are simple to make and can be shaped, filled, and decorated in many delicious ways, making them perfect for any occasion.
Servings 40 Small cookies
Ingredients
- 4 cups flour
- 450 g unsalted butter softened(2cups)
- 1½ cups powdered sugar
- 2 tsp baking powder
- 2 eggs
- 2 tsp vanilla
For chocolate petitfour:
- Take a portion of the dough add cocoa powder, and knead until fully combined.
Filling & Topping:
- Chocolate spread
- Caramel spread
- Jam
- Pistachio spread
- 1 cup milk chocolate melted
- 1 cup white chocolate melted
- Pistachios sprinkles, or shredded coconut (optional)
Instructions
- In a bowl, mix flour, powdered sugar, and baking powder. Add vanilla and combine.
- Add the softened butter and rub it into the mixture with your hands until it resembles sand.
- Add the eggs and mix until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Prepare your fillings and toppings.
- Roll the dough between two sheets of parchment paper. Don’t make it too thick, as it will expand in the oven. Cut into your desired shapes.
- Place on a baking tray and bake in a preheated oven at 380°F (190°C) for about 8 minutes, until lightly golden.
- Remove and place on a cooling rack. They will be soft at first but will firm up as they cool—do not overbake.
- Once cooled, fill and dip in melted chocolate.
- Let the chocolate set, then store in an airtight container to keep fresh
Notes
- The dough should be soft and easy to handle, not sticky or dry.
- Avoid adding too much extra flour, as it can make the cookies dense.
- Cookies will look pale; do not wait for them to brown too much.
- They will be soft when hot but firm up as they cool.
- You can flavor the dough with cocoa powder or other flavors for variety.
- Work gently with the dough to keep the texture light and tender.
- Make sure cookies are completely cool before filling or dipping.
- Store properly to keep their soft, melt-in-your-mouth texture.